Fish fingers with thai dipping sauce

Yield: 1 servings

Measure Ingredient
1 kilograms Fish fillets; (choose fine-fleshed
\N \N ; white fish that is
\N \N ; not too thick such
\N \N ; as Mirror Dory,
\N \N ; John Dory, Morwong
\N \N ; or Whiting)
4 tablespoons Plain flour
2 larges Or 3 small eggs; beaten
1 \N 200 g pkt Japanese-style breadcrumbs; (see note)
\N \N Vegetable oil for deep-frying
2 \N Cloves garlic; crushed
2 \N Chillies; finely chopped
1 tablespoon Thai Fish Sauce
1 tablespoon Water
2 tablespoons Fresh lemon juice


Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly.

To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce).

Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust that's especially good with prawns or with fish.

Available from Japanese and Korean grocery stores.

Thai Dipping Sauce:

Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften.

Converted by MC_Buster.

Per serving: 837 Calories (kcal); 7g Total Fat; (7% calories from fat); 179g Protein; 5g Carbohydrate; 430mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes